If you want a decent Tiramisu for parties, the frozen ones at CostCo are quite delicious. Especially when served on the edge of frozen/cold. Don’t let it stand too long at room temperature.
I’ve had Tiramisu from various places, but the best is voted to the one that Ha Tran made. Below is her recipes, with some slight variations:

Ingredients:

• 10 shots of expresso from Starbucks
• 4 eggs
• 2 Chocolate bars (from Trader Joe’s, Ghirardelli, ground and shaved )
• 2 containers (3 1/2 ounces) mascarpone cheese
• 8 teaspoon of sugar
• 1 carton of whipping cream (about 1 cup)
• Bacardi Rum (I use Dark Rum)
• 24 ladyfingers ( I like Trader Joe’s French Lady Fingers. Safeway also has the Italian kind, I use these for the bottom layer to absorb the coffee/rum mix)
  

Directions:

1. Separate the yolk and the white.
2. In mixing bowl, beat the white at high speed until consistency of cool whip
3. Remove egg white to another bowl. Use ceramic or metal bowl.
4. Pour whipping cream into mixer bowl, again beat at high speed until soft peak.
5. Pour whipped cream into egg white. Gently fold the 2 with spatula. Fold, NOT mix. You do not want to break the air bubble in the egg white.
6. Add egg yolk to mixing bowl and beat at high speed until light yellow color
7. Add mascarpone cheese, 8 teaspoon of sugar, 2 Tbsp of Bacardi Rum, beat until well-blended.
8. Add whipped cream mixture into mascarpone, mix them together.
9. In another bowl, mix expresso with 1/4 cup of milk and 15 Tbsp of rum (your taste)

To assemble:

1. Quickly dip ladyfingers half-way, sugar side down, into coffee mixture
2. Arrange ladyfingers dipped sides up, on the bottom and sides of an 8-inch-square baking dish, slightly overlapping ladyfinger halves.
3. Spread and press down the cheese mixture over ladyfingers; sprinkle chocolate ground on top.
4. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture and chocolate. Do two layers.

Refrigerate overnight.

Above portion makes 4 plastic pans bought at Smart and Finals.